Sushi Kappo Tamura
Sushi Kappo Tamura Review
The seafood is as blindingly fresh as one would hope for at a Seattle sushi bar, but chef Taichi Kitamura ups the ante further by adding seasonal and Northwest touches to the meals at his sophisticated restaurant—such as pork loin from sustainable Skagit River Ranch with organic watercress. Order a series of small plates at the blonde wooden tables, like oysters from nearby Totten Inlet in ponzu sauce, or impeccable spot prawns in soy butter sauce—or put yourself in Kitamura's more-than-capable hands for omakase (chef's choice) at the 13-seat bar. This is in the Eastlake neighborhood, a short cab ride from Capitol Hill.